Josh, I wish I could give a better response but I really suck at making accurate descriptions. Let me just say that I have both. While the Camoldoli has been ignored in the back of my fridge for the last two years, my Ischia gets used every week! It has an awesome, just mildly sourdough flavor. I make dough every Thursday for pizza on Friday. I feed it daily on Monday, Tue. and Wed. and again on Wed. night. I make dough on Thurs. morning and put the starter back in the fridge til Monday morning. I use 2.5% of total dough, room temp, 12hrs bulk, 12 balled.

Josh - I use both, and have found the Ischia to be more sour, but more lively. The Camoldoli, which I end up using most of the time, is much more laid back. Italians in general regard sourness as a defect - natural pre-ferments should leaven only. But most of us here want that slight tang, as it adds complexity to the flavor. Obviously, the French do like some sourness, as well as those from San Francisco.

enter8

Josh - I use both, and have found the Ischia to be more sour, but more lively. The Camoldoli, which I end up using most of the time, is much more laid back. Italians in general regard sourness as a defect - natural pre-ferments should leaven only. But most of us here want that slight tang, as it adds complexity to the flavor. Obviously, the French do like some sourness, as well as those from San Francisco.

John

Hey John, are you sure about your comment regarding French and SF tastes? Generally speaking they like their levain pretty mild in France and consider an acidic tang such as the sourness in SF sourdough (a la Acme bread co.) to be a somewhat defective/less-than-desirable result. Even the famous Poilane, which is already more sour than most Pain au levain, is still pretty balanced/mild-ish overall.

I agree with Bill- I use the French starter from ed wood, and find it to be mild. I wash mine periodically to keep it that way.I use it for everything currently.I have used both Ischia & Camaldoli as well, & would agree with dellavecchia's descriptions.

In my experience so far, any starter can become way too sour/out of balance if you allow it to do so.

I was using the SF sourdough version, but found it to be too aggressively flavored, even after washing it. I even left it proofing in the ovenonce with the light on, & forgot about it & switched on the oven... it went to over 200, the plastic container partially melted. I saved some, added flour & water & it regrew. Hardy stuff.